Burnt or Catalan Cream (Crema Quemada o Catalana)

1 liter and half of whole milk
A cinnamon stick
The peel of a lemon and an orange
A pinch of Vanilla 
10 egg yolks
250 g sugar (cream) + 150 g of sugar (to burn)
120 g of cornstarch






Place the milk in a saucepan over medium heat, when it begins to boil down the temperature and add the cinnamon stick, vanilla, orange peel and lemon (better without much white because it sour milk). Cook over low heat 5 minutes.

Separate the whites from the yolks. Vigorously mix the egg yolks and the 250g of sugar in a bowl until foamy. Then add the cornstarch. If necessary add a little bit hot milk from the saucepan, to help the flour to get mixed with the yolks and the sugar. Beat everything very well.

Strain the contents of the saucepan through a strainer to filter the milk. Keep it in another saucepan. 


Heat the filtered milk over low heat, and add the mixture with the yolks, sugar and cornstarch. Stir continuously with a wooden spoon or a whisk to avoid making lumps. Be careful not to boil.

When the mixture begins to thicken remove from heat and continue stiring for another minute. Note that although the cream is a little liquid, it will thicker as it cools.

Fill the bowls and let stand 1/2 hour and then keep in the fridge for 2-3 hours.

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Before serving we burn the surface of the cream. Take a teaspoon of sugar on top of cream and burn a kitchen torch.